Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake)
Description:
The Zafrani Mawa Cake (Saffron Flavored Milk Cake) is a rich, aromatic dessert that has been passed down through generations in our family. Its deep saffron fragrance and moist texture make it the perfect treat to serve at a cozy tea party. The cake’s balance of flavors, combined with the richness of khoya and a hint of cardamom, is sure to delight your taste buds. This egg-based cake is incredibly easy to prepare, and can be made ahead of time for any occasion. It pairs beautifully with a Hot Coffee Latte or some crispy Namak Para on a chilly winter evening. Once you taste this cake, you’ll understand why it’s a timeless favorite.
Cuisine: Indian
Course: Snack
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida | 1-1/2 cups |
| Whole Eggs | 2 |
| Unsalted Butter | 1/2 cup |
| Khoya (Mawa) | 150 grams |
| Milk | 1/2 cup |
| Caster Sugar | 1 cup |
| Baking Powder | 1-1/2 teaspoon |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Saffron Strands | 1 pinch |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 200-220 |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 9g |
| Fiber | 1g |
| Sugar | 18g |
Note: Nutritional values are approximate and may vary depending on specific ingredient brands.
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Instructions:
-
Prep the Ingredients:
Begin by sifting together the Vivatta Maida and baking powder. Set this mixture aside. If your khoya (mawa) is refrigerated, let it come to room temperature before use to make it easier to blend. -
Prepare the Cake Tin:
Grease a 7-inch round cake tin with butter or oil, and line it with parchment paper to prevent sticking. -
Preheat the Oven:
Preheat your oven to 350°F (175°C) for 10 minutes, ensuring it’s fully heated before you begin baking. -
Cream the Butter and Sugar:
In a large mixing bowl, beat the unsalted butter and caster sugar together until they form a creamy texture. This step is crucial for achieving the light and airy texture of the cake. -
Add Eggs and Mix:
Once the butter and sugar are well-combined, add the eggs one at a time, beating well after each addition. This ensures that the eggs incorporate fully into the butter-sugar mixture. -
Incorporate Flavorings:
Add the vanilla extract and cardamom powder (elaichi) to the batter, and mix thoroughly. The cardamom adds a warm, aromatic flavor that complements the saffron beautifully. -
Add Mawa (Khoya):
Gradually add the softened khoya (mawa) to the batter, mixing well until it’s completely blended into the mixture. Khoya gives the cake a rich, creamy texture and a hint of sweetness. -
Fold in the Flour:
Carefully fold the sifted maida and baking powder mixture into the wet ingredients. This should be done gently to avoid deflating the batter. -
Add Milk and Saffron:
In a separate small bowl, warm the milk and infuse it with the saffron strands. Once the saffron has steeped in the milk, add this mixture to the batter to loosen the consistency. Mix gently until everything is fully incorporated. -
Pour and Decorate:
Pour the batter into the prepared cake tin. If desired, decorate the top of the cake with a few almonds or any other nuts of your choice for added texture and flavor. -
Bake the Cake:
Place the cake tin in the preheated oven and bake for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and slightly firm to the touch. -
Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the tin for 10-15 minutes. Then, turn it out onto a wire rack to cool completely. Once cooled, slice the cake and serve.
Serving Suggestions:
This deliciously fragrant Zafrani Mawa Cake is the perfect accompaniment to a Hot Coffee Latte Recipe or crispy Namak Para Recipe. Enjoy it on a cold winter evening with friends or family, and watch it quickly become a favorite in your home as well!
Tips:
- For an extra indulgent touch, you can drizzle a little saffron syrup over the cake before serving.
- If you prefer a slightly sweeter cake, increase the sugar quantity by 1/4 cup.
- To make this cake even more decadent, consider adding a few tablespoons of finely chopped pistachios to the batter.
This cake’s delicate saffron and cardamom flavors are a true delight, bringing together the essence of traditional Indian desserts in a modern form. Whether you’re making it for a special occasion or simply to enjoy with a cup of tea, the Zafrani Mawa Cake will surely become a recipe you cherish for years to come.
